Vegan Kadhai Paneer

Elevate your plant-based dining experience with this vibrant and flavor-packed Vegan Kadhai Paneer! This wholesome recipe swaps traditional paneer for extra-firm tofu, creating a delightful dish that’s entirely dairy-free yet rich in authentic Indian flavors. Perfectly spiced with freshly toasted coriander and cumin seeds, garam masala, and a touch of red chili, the creamy tomato-based gravy is balanced with the crunch of sautéed bell peppers and onions. Ready in just 50 minutes, this vegan spin on the classic kadhai paneer is perfect for weeknight meals or special occasions. Serve it piping hot with steamed basmati rice or fluffy naan for a meal that’s as satisfying as it is nutritious. Whether you're a fan of Indian cuisine or exploring vegan recipes, this dish offers the perfect blend of bold spices and comforting textures!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Extra firm tofu
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 large Onion
• 1 inch piece Ginger
• 3 Garlic cloves
• 2 large Tomatoes
• 1 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons Oil
• 0.5 cup Water
• 2 tablespoons Fresh cilantro

Directions

Step 1

Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

Step 2

Slice the red and green bell peppers and onion into thin strips.

Step 3

Finely chop the ginger and garlic. Puree the tomatoes using a blender or food processor and set aside.

Step 4

In a dry pan over medium heat, toast the coriander seeds until fragrant, about 2 minutes. Crush them lightly in a mortar and pestle or a spice grinder.

Step 5

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Step 6

Add the chopped onions and sauté until they turn translucent, about 5 minutes.

Step 7

Add the ginger, garlic, and sauté for another minute until fragrant.

Step 8

Pour in the tomato puree, red chili powder, turmeric powder, and salt. Cook until the oil starts to separate from the tomato mixture, about 5-7 minutes.

Step 9

Stir in the crushed coriander seeds and garam masala.

Step 10

Add the sliced bell peppers and cook for 3-4 minutes until they start to soften.

Step 11

Gently fold in the tofu cubes and add water. Cover the pan and let it simmer for 5-7 minutes, allowing the tofu to absorb the flavors.

Step 12

Adjust salt to taste, if needed.

Step 13

Garnish with freshly chopped cilantro before serving.

Step 14

Serve hot with rice or flatbread.

Nutrition Facts

Serving size	(1382.0g)

Amount per serving	% Daily Value*
Calories	1121.4

Total Fat 67.6g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2469.0mg	0%
Total Carbohydrate 70.6g	0%
Dietary Fiber 26.8g	0%
Total Sugars 28.6g
Protein 73.8g	0%

Vitamin D 0IU	0%
Calcium 2963.2mg	0%
Iron 19.0mg	0%
Potassium 2878.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 24.9%

Carbs: 23.8%